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Italian Sausage Egg Bake

8 slices white bread, cubed
1 pound Italian sausage links, casings removed and sliced
2 cups (8 ounces) shredded sharp cheddar cheese
2 cups (8 ounces) shredded part-skim mozzarella cheese
9 eggs
3 cups milk
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon fennel seed, crushed

Place bread cubes in a greased 13-in. x 9-in. baking dish; set aside.
In a large skillet, cook sausage over medium heat until no longer
pink; drain. Spoon sausage over bread; sprinkle with cheeses. In a

Printed from tasteofhome.com Nov 19, 2008

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Italian Sausage Egg Bake cont.

large bowl, whisk the eggs, milk and seasonings; pour over casserole.
Cover and refrigerate overnight. Remove from the refrigerator 30
minutes before baking. Bake, uncovered, at 350° for 50-55 minutes
or until golden brown. Let stand for 5 minutes before cutting.

Yield: 12 servings.